Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

Print
Greek fries

Greek Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Butternut Squash Quiche

This butternut squash, kale, rosemary and goat cheese quiche is easy to make and full of the best sweet and savory seasonal ingredients. This butternut quiche, you guys. ♡ I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends.  (Along with my […]

This butternut squash, kale, rosemary and goat cheese quiche is easy to make and full of the best sweet and savory seasonal ingredients.

Butternut Squash Quiche Recipe

This butternut quiche, you guys. ♡

I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends.  (Along with my fave pumpkin bread, winter fruit salad, and a round of mimosas, yum.)  But this quiche ended up being my surprise new favorite of the meal.  And it couldn’t be more perfect for autumn!

I happened to have half of a butternut squash leftover in the fridge at the time, so I diced it up and sautéed it with some scallions and garlic to form the base for the quiche filling.  Then to that combo, I added in few handfuls of chopped kale and a generous sprinkling of chopped fresh rosemary.  I’m also always a big fan of butternut and goat cheese paired together, so I crumbled in a bunch of cheese to give the quiche some of that signature earthy tang.  (Or if you’re not a fan of goat cheese, you could easily swap in feta, cheddar or gouda.)  And once everything baked up together in a buttery flaky pie crust with creamy eggs, oh my goodness, this quiche was autumn brunch perfection.

We’ve made it again twice since that weekend and our friends and neighbors have given it rave reviews.  So I wanted to pop on quickly and share it here with you too, especially while butternut squash is still in season.  Clearly, we’re big fans of serving this butternut quiche for weekend brunch, but it would also be a great recipe to bookmark for the holidays ahead too.  You’re going to love it!
(more…)

Ultimate Veggie Pizza

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all…

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best veggie pizza recipe

As a vegetarian for over a decade, I’ve eaten quite a few veggie pizzas. Truly fantastic veggie pizzas are few and far between. So, I combined all of the elements I’ve enjoyed over the years to create my own “ultimate” veggie pizza pie. This is the best homemade veggie pizza I’ve ever had, and I hope you’ll say the same!

This vegetarian pizza recipe will delight vegetarians and carnivores alike. It’s fresh and full of flavor, featuring cherry tomatoes, artichoke, bell pepper, olives, red onion and some hidden (and optional) baby spinach. You’ll find a base of rich tomato sauce and golden, bubbling mozzarella underneath, of course.

veggie pizza ingredients

The trick with loaded veggie pizzas, as many pizza shops seem to forget, is that they require a few extra minutes in the oven to develop full flavor and structure. Don’t stop baking until the cheese is deeply golden in spots. Otherwise, you might end up with floppy pizza that doesn’t live up to its true potential.

Start with my easy whole wheat pizza dough, and this recipe is ready in about 45 minutes, start to finish. This veggie pizza is quicker and healthier than delivery!

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Pasta alla Norma

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish…

The post Pasta alla Norma appeared first on Cookie and Kate.

pasta alla norma recipe

We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. I’m craving a bowl as I type.

Most pasta alla Norma recipes are made with fried eggplant, but this recipe features roasted eggplant. Eggplant really absorbs oil like a sponge, so this lightens up the dish. Another plus? Roasting eggplant is easier and less messy.

I further lightened this classic recipe by using more eggplant and less pasta, so this dish won’t put you to sleep. It’s nice and saucy, just the way I like it.

pasta alla norma ingredients

I don’t speak Italian, so I first assumed that “norma” meant eggplant. Not the case! Norma is capitalized because she’s a lady. Or an opera, depending on how you look at it.

Here’s the backstory: Pasta alla Norma comes from Catania, a city on the eastern coast of Sicily. Catania is the hometown of Vincenzo Bellini, an Italian opera composer who lived in the early 1800s. One of Bellini’s most famous operas, Norma, is named after its lead character.

Folklore has it that playwright Nino Martoglio, after his first bite of this pasta dish, exclaimed, “Chista è ‘na vera Norma!” (“This is a true Norma!”) That’s quite a compliment.

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Caponata

Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell…

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caponata with roasted eggplant

Let’s make homemade caponata! This classic Sicilian appetizer or side dish is perfect for late summer meals. This recipe combines roasted (not fried) eggplant with sautéed bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it irresistibly tangy and sweet. If you generally enjoy these bold flavors, you’re going to love caponata.

Since international travel is largely off the table, I’ve been traveling vicariously through my food. This caponata is the perfect example. I’ve yet to make my way to Sicily to sample authentic caponata, but learning to make this dish has deepened my desire to explore the island. Mark my words, I’ll get there someday.

caponata ingredients

Caponata recipes vary from region to region and household to household. This recipe is where I landed. I took some cooking cues from my ratatouille recipe, which also features roasted eggplant stirred into a simmering tomato sauce. Caponata’s flavors are even deeper and more complex largely due to the intense agrodolce factor, or the interplay between sweet (honey and raisins) and sour (vinegar and capers).

I can’t claim this recipe is entirely authentic, but I hope it offers you a little taste of Sicily.

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How to Make Crostini

Who doesn’t love golden, crisp crostini? Crostini is crusty bread brushed with olive oil, toasted in the oven or in the grill to perfection. I love how…

The post How to Make Crostini appeared first on Cookie and Kate.

homemade crostini recipe

Who doesn’t love golden, crisp crostini? Crostini is crusty bread brushed with olive oil, toasted in the oven or in the grill to perfection. I love how it shatters between my teeth, offering the perfect contrast to a creamy spread or dip.

The word crostini means “little crusts” in Italian. I typically associate crostini with party appetizers and cheese plates, but you don’t have to throw a party to enjoy these little toasts.

For example, you can resuscitate a stale baguette by turning it into crostini. You can whip together a fun lunch or snack in no time with crostini and condiments from your fridge. Or you can make an everyday dinner more festive by starting with a round of crostini and a creamy spread. Crostini is the answer!

how to make crostini

I recently baked up some crostini to accompany my upcoming caponata recipe. As I consulted my bruschetta recipe for guidance, I realized that I must not be the only person wondering how to make crostini. So here I am, waxing poetic about Italian toasts. Did you know that the singular form of crostini is crostino?

Today, I’m sharing all my best crostini topping suggestions and a simple, foolproof recipe for homemade crostini. Do tell me how you enjoy your crostini in the comments!

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Easy Grain Bowl

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal. Want to make a grain bowl? Bowl meals are so popular these days, and often they’re on our table because it’s one of the easiest ways to turn random ingredients into a healthy dinner! But here’s the thing: you can’t just throw anything into a bowl. A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. It’s got to have enough protein to keep you full, and a great sauce to bring it all together. Yes, there are rules to grain bowls! (Kind of.) We’ll talk you through a few steps, and then show you our favorite grain bowl that makes a fast and easy dinner in 30 minutes. How to make a grain bowl A good grain bowl has four main elements, and plays up the contrasts between these ingredients. If you’d like, you can top with some extras (see below). A grain bowl features these major elements: Whole grain: quinoa, rice, farro, bulgur wheat, millet, freekah, Protein: chickpeas, black beans, white beans, tofu, tempeh, […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal.

Grain Bowl

Want to make a grain bowl? Bowl meals are so popular these days, and often they’re on our table because it’s one of the easiest ways to turn random ingredients into a healthy dinner! But here’s the thing: you can’t just throw anything into a bowl. A good grain bowl has to be well-seasoned, and play up contrasts in color, texture and flavor. It’s got to have enough protein to keep you full, and a great sauce to bring it all together. Yes, there are rules to grain bowls! (Kind of.) We’ll talk you through a few steps, and then show you our favorite grain bowl that makes a fast and easy dinner in 30 minutes.

How to make a grain bowl

A good grain bowl has four main elements, and plays up the contrasts between these ingredients. If you’d like, you can top with some extras (see below). A grain bowl features these major elements:

How to make a grain bowl

Accentuate contrasts in flavor, texture and color

When you choose the elements for your grain bowl, you’ll have to keep contrasts in mind! Think about textures, colors, and flavors as you pick out each of the elements. You don’t want a bowl that’s all mushy, drab, or all the same flavor profile. Here are a few notes:

  • Texture contrasts: Whole grains are fluffy, beans and chickpeas can be soft. Think about adding a crunch with raw veggies, needs or seeds.
  • Color contrasts: We eat with our eyes! No one wants a brown or yellow bowl. Add colorful fresh or cooked veggies to round out the bowl! The more colors, the better.
  • Flavor contrasts: Using several components naturally makes flavor contrasts. Think about contrasts in elements that are savory, naturally sweet, tangy, salty, and even lightly bitter.

Use a theme to tie the grain bowl together

Using a vague theme can be helpful for tying a grain bowl together. It’s not necessary, but using flavors that go from a specific cuisine can make for harmony in the bowl! Here are a few ideas:

  • Mediterranean style: That’s the style of this easy grain bowl! It’s got Mediterranean or Greek style elements like tahini sauce, chickpeas, cucumber and tomatoes.
  • Mexican style: Try a bowl like this Rice Bowl with rice, black beans, and cilantro sauce.
  • Hawaiian style: Go for a Poke Bowl vibe (or Vegan Poke Bowl).
  • Moroccan style: Roast up a bunch of veggies for a Roasted Vegetable Bowl with freekah and lemon yogurt sauce.
  • Japanese style: Try a Sushi Bowl with sushi rice, ahi tuna, and healthy veggies.
Grain bowl

Make this easy grain bowl…in 30 minutes!

This easy grain bowl is Mediterranean-inspired and takes just 30 minutes to make into a healthy lunch or dinner! Because some grains can take longer to cook, this concept can often take longer than 30 minutes if you make them all at once. This recipe is quick and easy! Make it even faster with our make-ahead tips below. Here are the elements that make this grain bowl so quick:

  • Easy chickpeas: These Easy Canned Chickpeas are our trick on how to make a bland can of beans taste great in just 5 minutes! We use this trick all the time in the kitchen.
  • Seasoned quinoa: This Perfect Seasoned Quinoa is another trick to make quinoa taste fantastic. Put on a pot and make the rest of your components.
  • Mediterranean-style veggies: Grab your tomatoes, cucumber, and some Kalamata olives if you’d like.
  • Tahini sauce: This Tahini Sauce works for lots of different bowls: and it’s perfect for this one with a Mediterranean flair.
Mediterranean quinoa bowl

Make ahead tips & meal prep ideas

Want to make a grain bowl ahead of time? Great! Because it can take a while to prepare all the components. To make the fastest healthy dinner or lunch, think about doing a few things in advance. Here are a few ideas:

  • Cook the grain in advance. Refrigerate until serving. Reheat on the stovetop lightly, or just serve it at room temperature. Rice can dry out, so when you reheat it on the stovetop, add a splash of water and then cover it so it can steam.
  • Cook the protein in advance. If you’re making a bowl with chicken, fish, or tofu, you can cook that in advance and refrigerate until serving.
  • Use a grain bowl to use up leftovers! The best part about bowl meals? They’re great for leftovers. Use the bowl concept to eat up leftover items you’ve cooked throughout the week.

Let us know how you enjoy this grain bowl in the comments below! And here are 10 more ideas to get your wheels turning.

Variations: 10 more grain bowl recipes

Here are more of our favorite grain bowl ideas! There are so many to choose from: and you can mix and match the grains and components in each.

This grain bowl recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Grain Bowl

Easy Grain Bowl


1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make a grain bowl! Pair a whole grain, protein and veggies with this amazing tahini sauce to make a healthy, fast and easy meal.


Ingredients

For the grain

For the grain bowl

  • 2 15-ounce can chickpeas*
  • 2 small garlic cloves
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika or regular paprika
  • 1 teaspoon kosher salt
  • 1 recipe Tahini Sauce
  • 1 pint cherry tomatoes
  • 1 English cucumber
  • 1/2 cup Kalamata olives (optional)
  • 1/4 red onion

Instructions

  1. Make the grain: Go to Seasoned Quinoa to make the quinoa, or follow the other whole grain recipes listed above. The quinoa takes about 25 minutes total, so use the cook time to prepare the remaining ingredients.
  2. Make the chickpeas: Drain and rinse the chickpeas. Mince the garlic. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the chickpeas, smoked paprika, salt, and several grinds of black pepper. Cook 2 minutes until warmed through.
  3. Make the sauce: Make the Tahini Sauce. (Or, try Lemon Dill Sauce or Creamy Cilantro Sauce.)
  4. Prep the veggies: Slice the tomatoes in half. Slice the cucumber. Slice the red onion.
  5. Assemble the bowls: Place the quinoa and chickpeas in the bowl. Add the fresh veggies and drizzle with the sauce.

Notes

*This makes a solid 4 to 6 servings of protein. If you’re cooking for 1 or 2, make half this recipe (or go to Easy Canned Chickpeas.)

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Grain Bowl, How to make a grain bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Eggplant Parmesan

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way! Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book! The secret to crispy baked eggplant Parmesan This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know: Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!

Baked eggplant Parmesan

Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book!

The secret to crispy baked eggplant Parmesan

This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:

  • Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
  • Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Baked eggplant Parmesan

Choosing eggplant: long and thin is preferred!

Another tip for making baked eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.

Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!

How to serve this baked eggplant Parmesan

This gluten free baked eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:

  • Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta.
  • Add a big salad. Try it with a big salad, like Caesar Salad topped with chickpeas, or this Perfect Italian Salad.
  • Serve as a side with fish. Try it alongside lemon caper salmon, pan fried cod, or grilled tilapia.
Baked eggplant Parmesan

Try the casserole variation! (like a lasagna)

Want to turn this baked eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:

  • Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
  • Layer the baked eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
  • Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.

And that’s it! We know you’ll love Charlotte’s gluten free baked eggplant Parmesan as much as we did! Keep reading for more about her book.

One pot keto cooking

About the book: One Pot Keto Cooking

This baked eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!

Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe

This baked eggplant Parmesan recipe is…

Vegetarian, gluten-free, keto, and low carb.

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Baked eggplant Parmesan

Baked Eggplant Parmesan


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!


Ingredients

  • 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
  • 3/4 teaspoon kosher salt
  • 2 cups jarred marinara sauce
  • 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
  • Fresh basil, to serve

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
  2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
  5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
  6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
  7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.

Notes

Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe

*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread 1/2 cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Baked eggplant parmesan, Eggplant parmesan

More eggplant recipes

We love eggplant around here! If you do too, here are some recipes you also might enjoy:

  • Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
  • Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
  • Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
  • Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Tomato Salad

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply…

The post Easy Tomato Salad appeared first on Cookie and Kate.

best tomato salad recipe

We have a surplus of tomatoes this summer, and it’s glorious. I dreamed up this simple tomato salad recipe to make use of the excess. I simply sliced ripe tomatoes into bite-sized pieces, then I added some crisp red onion, lots of fresh basil, and drizzled it all with olive oil and good balsamic vinegar.

The end result is so delicious! This salad really lets raw, peak-season tomatoes shine. The recipe is also quite versatile, so you’ll never tire of it. Try adding some cucumber, mozzarella, avocado, arugula or even peaches.

Serve this tomato salad as a fresh, healthy side salad to any summer meal. It’s best when it’s freshly made, so I recommend cutting the recipe in half if you’re not serving a crowd.

tomato salad ingredients

I grew heirloom tomatoes from seed for the first time this spring. It was a fun process that proved easier than expected. In fact, I underestimated how many of the seeds would sprout. I grew so many tomato plants that we filled our family’s three garden plots and passed along the extra to friends.

Strangely enough, our growing tomato plants have provided a sense of continuity and hope during a tumultuous year. I’ll do it all again next spring, but maybe leave some room for more peppers and cucumbers. Or maybe I need a bigger garden plot. I think I’m hooked!

Continue to the recipe...

The post Easy Tomato Salad appeared first on Cookie and Kate.

Perfect Zucchini Lasagna

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor. After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too. Ingredients for zucchini lasagna This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference. To us: it’s just delicious! Here are the main ingredients you’ll need for this recipe: Large zucchini: Size […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.

Zucchini lasagna

After years of testing, we’ve done it: we cracked the code to the Perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic. Here’s what to know about making a kick-ass lasagna that happens to be gluten free, too.

Ingredients for zucchini lasagna

This zucchini lasagna is not a traditional lasagna made with zucchini (though that would be good, too). It’s a no noodle lasagna that uses zucchini strips instead of noodles! The zucchini makes a lovely noodle-like texture to the cheesy mess. This also makes this a gluten free, paleo and keto lasagna, if that’s your diet preference. To us: it’s just delicious! Here are the main ingredients you’ll need for this recipe:

  • Large zucchini: Size matters, here! It’s nice to have larger zucchini for layering, and they fit in the pan easier than lots of small ones. But you can get away with small or medium if that’s all you have.
  • Ricotta, Parmesan, and mozzarella cheese: The Italian flavors in this recipe sing with three types of cheese!
  • Homemade tarragon tomato sauce: See the section below. You can substitute oregano if you don’t have dried tarragon.
  • Lemon zest and fresh thyme: These bring a zing and freshness that’s absolutely essential to the flavors.
Zucchini lasagna

How do you get the water out of zucchini lasagna?

Zucchini is over 90% water. The biggest issue with a zucchini lasagna it’s a watery mess when you pull it out of the oven. We’ve had this happen several times, so we’ve engineered this recipe to come out with the perfect texture ever time. Here’s how to get the water out of zucchini lasagna:

  • Roast the zucchini noodles. This cooks out a large amount of the water. You’ll roast them at 450 degrees for about 10 to 12 minutes. (This is much more effective than salting and draining the zucchini, like some recipes do.)
  • Don’t use too much tomato sauce. Tomato sauce also has lots of moisture! This recipe calls for just the right amount of tomato sauce for the pan.
  • Thicken the tomato sauce with cornstarch. This is another preventative measure! Adding a little cornstarch makes an even thicker tomato sauce with less water.
  • Let the lasagna cool for 15 to 20 minutes to set. Right out of the oven, there may be a little moisture. Let the lasagna sit and cool, which lets it absorb any remaining moisture.

With these steps, you’ll find this zucchini lasagna is not watery and has the perfect classic lasagna texture.

Best Zucchini Lasagna

Use a 9 x 9 pan, or equivalent volume

One note for the size of this recipe! You can only roast 2 pounds of zucchini at one time, and this makes just enough noodles for a 9 x 9 pan. If you’re cooking for more people, you can do 1.5 times the recipe for a 9 x 13 pan, or do two 9 x 9 pans. Just note that you’ll have to cook two batches of zucchini noodles! A good make ahead tip could be to roast the zucchini noodles in advance (see below).

In these photos, you’ll see we used a small rectangular baking dish that is the same volume as a 9 x 9″ pan (10 cups volume or 2.5 quarts).

Zucchini noodles
Layering the zucchini noodles

Make the homemade tomato sauce

For this zucchini lasagna, we recommend to make this homemade tomato sauce instead of using a purchased marinara sauce. Why?

  • The sauce has incredible flavor. The tomato sauce is one of the biggest influences on flavor in a lasagna We promise it’s worth the time to make it!
  • It’s thickened to avoid watery lasagna. As we noted above, this sauce is thickened so it avoids the problem of too much water. Many store-bought sauces can be too water.
  • The dried tarragon makes it a home run! Using dried tarragon in this recipe makes the flavors sing! If you can’t find it, you can use oregano. But it’s worth finding: especially if you’ve never tried it.
Zucchini lasagna
Here’s how to spread the tomato sauce and cheese layer

Make ahead tips for zucchini lasagna

This zucchini lasagna takes about 45 minutes to prepare, 40 minutes to bake, and 15 minutes to sit. So, make it when you have ample time! Here are a few things you can do to shortcut that 45 minute preparation time.

  • Roast the zucchini noodles in advance. One of the biggest time savers is roasting the noodles in advance. Roast them and then refrigerate until baking. They will accumulate moisture in the fridge, so pat them dry before assembling.
  • Make the tomato sauce in advance. It’s easy to let the tomato sauce simmer while you preheat the oven. But you can make it in advance too! Just refrigerate until serving: the flavor gets better over time.
Best zucchini lasagna

This zucchini lasagna recipe is…

Vegetarian, gluten-free, paleo and keto.

Print
Best Zucchini Lasagna

Perfect Zucchini Lasagna


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  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6

Description

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.


Ingredients

  • 3 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 15-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons cornstarch (or arrowroot starch)
  • 2 pounds zucchini (3 large or 5 small medium)
  • 2 1/2 tablespoons chopped fresh thyme
  • 2 teaspoons lemon zest (1/2 lemon)
  • 1 1/2 cups ricotta cheese
  • 3/4 cup shredded Parmesan cheese, divided
  • 2 cups (7 ounces) shredded mozzarella cheese, divided
  • 1/4 teaspoon ground nutmeg
  • Fresh ground black pepper

Instructions

  1. Preheat: Preheat the oven to 450 degrees Fahrenheit.
  2. Prepare the sauce: Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  3. Roast the zucchini noodles: Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.
  4. Meanwhile, prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.
  5. Turn down the oven: Turn down the heat to 375 degrees Fahrenheit.
  6. Assemble the lasagna: In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.
  7. Bake the lasagna: Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Keywords: Zucchini lasagna, Gluten free lasagna, No noodle lasagna

More zucchini recipes

Summer is all about zucchini recipes! Here are some we recommend giving a try:

  • Baked Zucchini So easy to make, covered in a light coating of crunchy breadcrumbs and Parmesan! This veggie is at its best roasted in a hot oven.
  • Squash and Zucchini Casserole Crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.
  • Best Zucchini Muffins Greek yogurt makes them ultra moist, and turbinado sugar adds a satisfying crunchy topping.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes